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Peanut Butter Ice Cream Pie

This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. —Sharon Mensing, Greenfield, Iowa
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    6-8 servings

Ingredients

  • 1-1/2 cups chocolate wafer crumbs, divided
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky peanut butter
  • 1 cup whipped topping
  • Peanuts, optional

Directions

  • Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set.
  • In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.

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